A delightful treat that combines the rich, creamy flavors of chocolate with the satisfying crunch of biscuits, perfect for any occasion.
Ingredients
Scale:
For the chocolate filling:
200g (7 oz) dark chocolate, finely chopped
250ml (1 cup) heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For the biscuit base:
300g (10.5 oz) digestive biscuits or any plain biscuits of your choice
150g (5.3 oz) unsalted butter, melted
For garnish:
Grated chocolate or cocoa powder
Fresh berries (optional)
Instructions
Prepare the biscuit base: In a food processor, crush the digestive biscuits until they resemble fine crumbs.
Melt the butter: In a microwave-safe bowl, melt the unsalted butter in the microwave or on the stovetop until fully liquid. Allow it to cool slightly.
Combine biscuits and butter: Mix the crushed biscuits with the melted butter in a large bowl until fully coated. The mixture should hold together when pressed.
Form the base: Press the biscuit mixture evenly into the bottom of a 9-inch (23 cm) springform pan. Use the back of a spoon or your hands to ensure it’s compact. Place the pan in the refrigerator while you prepare the filling.
Make the chocolate filling: In a heatproof bowl, combine the chopped dark chocolate. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir gently until the chocolate is fully melted and the mixture is smooth.
Add sweetness: Stir in the powdered sugar and vanilla extract into the chocolate mixture until well blended. Allow the mixture to cool slightly.
Whip the cream: In a separate bowl, whip the remaining heavy cream until it forms soft peaks. Gently fold the whipped cream into the cooled chocolate mixture using a spatula, being careful not to deflate the cream.
Layer the dessert: Pour the creamy chocolate filling over the prepared biscuit base in the springform pan. Smooth the top with a spatula for an even layer.
Chill: Cover the pan with plastic wrap and refrigerate for at least four hours, or overnight if possible, to allow the dessert to set properly.
